Papa al pomodoro, Tuscan Food Queen

Sauté the peeled, crushed garlic cloves in a pan with 6 tablespoons of oil, ensuring they do not burn; add a hint of chili and the previously peeled and chopped tomatoes; add the basil.

Bring to the boil and after few minutes, add all the broth.

Season with salt and return to the boil, then add the bread in thin slices. Cook for 15 minutes.

Remove the pan from the heat and leave covered for about an hour.

Before serving, stir carefully and drizzle with a little olive oil, then dust with pepper.

Server 4

• 300 g of home style bread
• 500 g of ripe tomatoes
• 1 liter of broth
• 3 cloves of garlic
• chilli pepper
• a few basil leaves
• extra virgin olive oil
• salt 
• pepper

Credi to Sime Book srl "The flavors of Tuscany"